Light the Hybrid Fire Grill and establish the temperature at 375°F. For the K500, light either the left or right burner. For the K750 or K1000, light both outermost burners. Add one small pecan premium wood chunk to the charcoal drawer over an active burner.
For the Shokunin Kamado, set up for cross flow roasting and establish temperature at 375°F. Add the small pecan wood chunk to the hot coals.
While your grill is preheating, whisk together the apricot preserves, dijon mustard, soy sauce, onion soup mix and lemon juice in a medium-sized saucepan over medium heat on the cooktop. Once the mixture is heated through and well incorporated, pour half of it into a cast-iron skillet. Then, place the chicken thighs on the sauce and pour the remaining sauce over the chicken.
Top the sauce with lemon slices and fresh thyme, then place the pan uncovered on the grill over indirect heat. Close the lid and allow the chicken to cook for 30 - 35 minutes.
Remove the chicken from the grill and season with sea salt for serving.
